Tonight I made an Asian themed pasta, and it was scrumdiddlyumptious (sp?). Here it is.
|Cut up a carrot, cucumber, yellow (or red) pepper, scallions (that means green onion), and then cilantro. And don't make fun of how I am clueless when it comes to cutting up veggies.|
|Cook, shred, and throw some chicken into the bowl.|
|Cook noodles and toss with some oil (supposed to be sesame oil but that stuff is spendy, so I went the olive route). Also, some type of Asian noodle is recommended, but a substitution with spaghetti was considered permissible.|
|Toss it all together, and enjoy!|
This was actually the least labor-intensive pasta that I've made out of three in the last couple weeks. But they've all been a five out of five in my book, so it's worth the effort. My tastebuds also had the pleasure of meeting several other tasty dishes that I've cooked up this week, including quinoa mac and cheese, cheesy potatoes in the slow cooker (to be paired with my brother's delicious flank steak and grilled veggies), and birthday cake. I am staying well-fed with all this leisure time, there's no denying that.